Preparing a fresh lobster

AT A GLANCE

  • Serves 4 people

Crustaceans can be tricky creatures to prepare and cook at home, but we show you how to enjoy a fantastically fresh lobster with a clear conscience. 

  • 1 green lobster (about 1kg), chilled for 30 minutes and spiked (see Story)
01   Cook lobster in a large saucepan of heavily salted boiling water until cooked through (20-25 minutes). Drain and set aside until cool. Using your hands, twist the body and head in opposite directions to separate.
02   Using sharp kitchen scissors or a heavy, sharp knife, cut along either side of the underside of the tail, where the shell is soft.
03   Gently manoeuvre the tail meat until it loosens, then remove from the shell. Set shell and tail meat aside separately.
04   Remove all the legs at the joints.
05   Remove meat from legs with a skewer or crab pick. Set meat and shell aside separately.
06   Separate the top and undersides of the head, then use a spoon to remove ‘mustard’.

Topics:

MASTERCLASS, LOBSTER, SUMMER, SEAFOOD, MAIN, SHELLFISH, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

AMANDA MCLAUCHLAN

Styling:

MIA ASKER

FEATURED IN

Jan 2009

Jan 2009

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